Directions:
- Heat olive oil in a large saucepan over medium heat.
- Add onion and cook until translucent, about 5 minutes.
- Add zucchini and cook another 2 minutes; then add chicken or vegetable broth and 1 cup basil leaves.
- Reduce heat to a simmer and cook 20 minutes.
- Purée the soup in batches in a blender.
- Pour the soup through a strainer into a bowl, using a ladle to push any solid bits through.
- Add 2 tablespoon. crème fraîche and 1/4 teaspoon. chili powder. Season with salt to taste.
- Divide soup among bowls and garnish each with some crème fraîche, a sprinkle of chili powder, and a few basil leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.16 Kcal (645 kJ) | ||
| Calories from fat | 77.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.61g | 13% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 570.99mg | 24% | |
| Potassium | 1302.35mg | 28% | |
| Total Carbs | 9.56g | 3% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 9.98g | 20% | |
| Vitamin C | 78.7mg | 131% | |
| Iron | 2.5mg | 14% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 30.15 Kcal (126 kJ) | ||
| Calories from fat | 15.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 13% | |
|---|---|---|---|
| Cholesterol | 0.43mg | 1% | |
| Sodium | 111.67mg | 24% | |
| Potassium | 254.7mg | 28% | |
| Total Carbs | 1.87g | 3% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.59g | 12% | |
| Protein | 1.95g | 20% | |
| Vitamin C | 15.4mg | 131% | |
| Iron | 0.5mg | 14% | |
| Calcium | 17.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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